和え物（きゅうりと木綿豆腐の塩昆布和え）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 5minutes
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Deep-fried with salt｜Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel]'s recipe transcription
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Ingredients
- Chicken thigh : 500g
- (A) Grated ginger : 1片
- (A) grated garlic : 1片
- (A) salt : 小さじ2/3
- (A)酒 : 小さじ1
- (A)ごま油 : 大さじ1
- 粗びき黒こしょう : 適量
- 揚げ油 : 適量
- ごま油 : 大さじ1
- 片栗粉 : 大さじ4
- 好みの柑橘 : 適量
Time required
20minutes
Procedure
-
1)
make preparations
01:05
Put chicken thighs in a bowl, add (A) and rub.
Add coarsely ground black pepper, knead further, cover with plastic wrap and let stand for 15 to 20 minutes. -
2)
Sprinkle with potato starch
02:58
Transfer 1 to a bat and shake the potato starch so that it is entwined with the whole.
-
3)
fry
03:46
Add oil to a frying pan, add sesame oil and heat to about 170 degrees.
Turn the skin side down from Step 2 and fry both sides over medium heat for 2-3 minutes until golden brown.
Fry over high heat for about 1 minute. -
4)
仕上げる
08:34
お皿に盛りつけ、好みの柑橘を添えて完成。
Point
・By reducing the amount of water in the seasoning, it is finished deliciously.
・Frying oil should be about 1 cm high in the frying pan.
・ Add sesame oil for flavor.
・By sprinkling potato starch thinly on the whole, it will be delicious.
・It is better to wrap the body with the skin when frying.
・When taking it out in a bat, it is good to put the skin side up.
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